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Articles
The Farmer Field School Experience in Ecuador
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The Farmer Field School Experience in Ecuador
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The Flavor Dilemma-Natural versus Artificial
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The Flavor of Milk Chocolate-Changes Caused by Processing
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The Flavor-Fusion Illusion
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The Fudge Factor: The Mind of a Candy Engineer
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The Genome of Theobroma Cacao
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The German Confectionery Industry
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The Glossy Chocolate Bar: How It Can Be Attained Using the Right Mould
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The Glycemic Index of Foods: Implications for the Confectionery Industry
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The Glycemic Index of Foods: Implications for the Confectionery Industry
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The Glycemic Index of Foods: Implications for the Confectionery Industry
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The Glycemic Index of Foods: Implications for the Confectionery Industry
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The Good Ol’ Days – Candy Technology 1947
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The Gumming Process
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The History and Production of Chewing Gum
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The History of Chocolate Aeration
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The Impact of Chocolate Rheology in Confections
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The Impact of Chocolate Rheology in Confections
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The Impact of Chocolate Rheology in Confections
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The Low-Glycemic Concept
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The Low-Glycemic Concept
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The Low-Glycemic Concept
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The Low-Glycemic Concept
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